Friday, June 05, 2015

Today’s recipe is a delicious Mexican Dish, Huaraches, these are considered Mexican Street Food so they are very popular all around Mexico, the preparation might change a bit between regions but the end results is just as delicious! I hope you give them a try! Enjoy

Ingredients:

2 C Maseca (Instant Corn Masa Mix)

1 ⅓ C Water

2 C Pinto Beans

Pinch Salt

Vegetable Oil for Frying

To Serve:

Refried Beans

Shredded Lettuce or Cabbage

Sliced Tomatoes

Sliced Onions

Salsa

Mexican Cream

Queso Fresco

Pickled Pork Skin

Refry the beans: In a skillet on medium heat, add one tablespoon of oil or lard and refry the beans, season them with salt and then mash them, cooked them for about 5 minutes. Do not add any liquid, you want the beans to be very dry and well mashed. Once they are done, set them aside to cool down a bit.

Prepare the Dough: In a large bowl combine the Maseca with salt to taste and the water, stir well until you get a soft dough. The dough should be moist without being sticky. If you feel the dough is too dry feel free to add more water one tablespoon at a time. If it feels too wet, add more Maseca until you get the desired texture.

Make the Huaraches. Grab about 3 tablespoons of the dough and form it into an egg-kind of shape, then press it down with your hands to get a flat-oval shape about ½ inch thick and right in the center of the oval shape add one tablespoon of the refried beans, bring the edges of the oval together to keep the beans right in place, then roll this into a long cigar-kind of shape.

Now with a tortilla presser press down the cigar to flatten it to a ⅛ - ¼ inch thickness.

And just keep on repeating these steps until you have make all the Huaraches.

Cook the Huaraches. Preheat a griddle and cook the Huaraches for about 2 minute, (one minute on each side, just to give them some texture.

Then preheat plenty of oil, and fry the huaraches for another minute on each side, just so they will get nice and golden brown and by frying them we will also add some crunch, so just fry them until golden brown and crisp. Drain them on paper towels.